Shrimp and Jicama Salad with Chile Vinegar

15 minutes Prep: 10 minutes Cook: 5 minutes

226 calories per serving view nutrition facts

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Bring water to a boil; add shrimp and cook 3 to 5 minutes.

Drain well; rinse in cold water.

Chill.

Peel and devein shrimp.

Pour 1/3 cup of chile vinegar over shrimp; toss gently.

Pour 1/2 cup chile vinegar over jicama; toss gently.

Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture.

Place shrimp mixture over jicama mixture.

Pour remaining chile vinegar over salads.

Garnish with fresh cilantro sprigs, if desired.

To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended.

Nutrition Facts

Serving Size 712g

Amount per Serving

Calories 226 7% of calories from fat

Vitamin A	36%		Vitamin C	67%
Calcium	8%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Mark R. Vogel

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